Asian Garlic Sauce
This flavorful Asian garlic sauce is tailor-made for Chinese eggplant but can also be used for just about any vegetable. It's a great alternative to takeout and is both pungent and sweet!
Ingredients
- ½ cup low-sodium vegetable broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons dark brown sugar
- ½ teaspoon untoasted sesame oil
- ¼ teaspoon red pepper flakes or more to taste
- 1 tablespoon corn starch
- ½ tablespoon vegetable oil or canola oil
- 3 teaspoons garlic fresh, grated
- 2 teaspoons fresh ginger grated
Instructions
- Add the ingredients—EXCEPT for the vegetable oil, garlic, and ginger—to a bowl and whisk everything together. Set aside.
- To cook the garlic sauce, heat the vegetable oil in a small nonstick pan. Add the grated garlic and grated ginger and cook for 1 to 2 minutes, stirring often. Cooking it for longer will mellow the garlic if you want it sweeter.
- Pour in the sauce mixture you set aside earlier, stir everything together, and bring to a boil. Reduce to a simmer and let the sauce cook for 3 to 5 minutes until it thickens. Remove from the heat.
- Use the Asian garlic sauce for Chinese or graffiti eggplant or on your favorite vegetables. Enjoy!
Notes
Notes: To make this recipe gluten-free, use gluten-free vegetable broth, soy sauce, and rice vinegar. If you need to take extra precaution, please ensure there is no cross contamination with any remaining ingredients that may include gluten.
Nutrition
Serving: 1tablespoons | Calories: 12kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Sodium: 109mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.1mg
Tried this recipe?Let me know how it was!